| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 3 | 5-inch corn tortillas | |
| Oil | ||
| 3/4 | c | Red or green chile sauce |
| 1 | ts | Minced white onion |
| 1/2 | c | Grated mild cheddar cheese |
INSTRUCTIONS
The recipes below are from the Rancho de Chimayo Cookbook -- certainly one of my favorite New Mexican restaurants! Chimayo enchiladas were traditionally stacked rather than rolled. You can make them with either red or green child but in the past Chimayo cooks would have used red most of the year as they would have had access to fresh green pods only durin the late summer and early fall. Arrange several layers of paper towels near the stove. Pour the oil into a skillet and heat till it ripples. With tongs, dip each tortilla into the hot oil. In a matter of seconds, the tortilla will become limp. Remove it immediately and drain it on the paper towels. If you don't act quickly enough the tortilla will become crisp. Repeat with the rest of the tortillas. Warm the chile sauce and set it nearby. On a heatproof plate, layer the first tortilla with half of the onion and one third of the cheese. Repeat for the second layer. Top with the third tortilla, then add the remaining chile sauce and sprinkle the cheese over all. Run the enchilada under a broiler until the cheese melts. Serve piping hot. For variations you could add chicken, or beef. Instead of dipping the tortillas in oil I usually dip them right into the warm sauce to cut back on the fat grams. It works just fine. Posted to MM-Recipes Digest V4 #250 by Cindy Wysocki <cysocki@trail.com> on Sep 19, 1997
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